Nana's Scalloped Potatoes

When I was a kid, I spent a lot of time with a friend of my mom's that we called Nana. She was a very sweet lady, and despite her being legally blind, she was a fabulous cook who taught me a lot of great recipes.

4 medium sized potatoes
1 small summer squash
1 c. cheddar cheese
1 c. sharp cheese
1/2 medium red onion
3 TBSP butter
2 TBSP flour
3 garlic cloves
2 c. skim milk
1 bay leaf
1/2 tsp dried dill
1/4 tsp kosher salt
1/4 tsp ground black pepper
grated nutmeg

Using a mandolin or slicer, thinly slice potatoes, squash, onion and garlic. Bring a pot of water to a boil, and pre-cook potatoes 8-10 minutes until softened but still slightly firm. Drain.

Heat oven to 350 degrees. Grease an 8x12" glass casserole dish.

In the casserole dish, layer half of the potatoes and all of the squash. Top with 1/2 c. cheddar and sharp cheese. Top with the remaining half of the potatoes and the onions.

In a medium skillet, melt the butter over medium heat. Add garlic and saute until brown. Add flour and stir into butter to form a paste. Add milk and seasonings and stir often until sauce thickens. Remove bay leaf and pour over the casserole.

Bake uncovered for an hour and a half. If it starts to brown too much, cover with foil.

** Got leftover ham from Easter? Layer in chopped ham on top of the potatoes for a delicious 1 dish meal **